By Chef: Ulyana Michailov
Posted: August 22, 2012
There is something so infinitely delicious about a fresh berry vinaigrette on a bed of tender garden greens. This fabulously pink salad dressing pairs well also with juicy heirloom tomatoes, cucumbers, and sunflower sprouts! A perfect vinaigrette will have a 3:1 ratio of oil to vinegar as the base, and contain a variation of different herbs, spices, fruits or veggies. The options are truly endless!
Yield: 3/4 cup
- 1/4 cup safflower oil
- 1/4 cup apple cider vinegar1/4 cup raspberries1 lemon juiced1 tbs raw honey1-2 gloves garlic minced1 tsp salt 1 tsp black pepper
1) Blend the oil and vinegar until well combined and add in lemon, honey, garlic, salt, pepper and raspberries
2) Put in a glass jar and keep at room temperature for a couple of hours before serving to allow the flavors to infuse.**Don’t forget to say Abracadabra**